2 Pink Lady apples
2 Tbsp lemon juice
2 carrots, peeled, cut into matchsticks
¼ red cabbage, finely shredded
1 bunch radishes, trimmed, thinly sliced
1 cup raisins
2 cups fresh parsley
2 cups fresh mint
16 thick Gourmet beef sausages
caramelised onion relish, to serve
crusty baguettes, to serve
¼ cup extra virgin olive oil
2 Tbsp orange juice
1 Tbsp white balsamic vinegar
1 Tbsp Dijon mustard
1 clove garlic, crushed
salt and pepper, to taste
- To make dressing, combine all ingredients in a small jug.
- Cut apples into quarters and remove core. Slice thinly. Place in a large bowl with juice. Toss to coat. Add carrots, cabbage, radishes, raisins, parsley and mint. Pour over dressing. Toss to coat.
- Meanwhile, cook sausages on a heated, oiled barbecue grill plate over a medium heat, turning occasionally, for about 12 minutes, or until cooked.
- Serve sausages with coleslaw, caramelised onion relish and baguettes.